Coconut Crab (Regae)

Ingredients

• 4 coconut crabs, cleaned
• 300ml coconut milk
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 thumb ginger, grated
• 2 limes, juiced
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. 1Clean the coconut crabs thoroughly, removing the gills and cracking the larger claws slightly to allow flavor to penetrate.
2. 2Heat the oil in a large pot and sauté the onion, garlic and ginger until fragrant.
3. 3Add the crabs to the pot and toss briefly in the aromatics.
4. 4Pour in the coconut milk and bring to a gentle simmer.
5. 5Cover and cook for 15-20 minutes, turning the crabs occasionally, until the shells turn bright orange-red and the meat is cooked through.
6. 6Stir in the lime juice and season with salt and pepper.
7. 7Serve hot with steamed rice, cracking the shells at the table to reach the meat.

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